These Caramel Pecan Sticky Buns are a warm, gooey treat that everyone loves! Soft dough swirled with sweet caramel and crunchy pecans make each bite simply amazing!
Honestly, waking up to the smell of these buns is the best! I like to enjoy mine with a warm cup of coffee—it’s the perfect way to start the day! ☕️🥐
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the dough rise. If you don’t have active dry yeast, you can use instant yeast instead—just add it to the dry ingredients without proofing it.
Whole Milk: Warm milk helps activate the yeast. If you’re lactose intolerant, feel free to use almond milk or soy milk, just make sure it’s warm—not hot!
Pecans: Pecan nuts give a delightful crunch. Walnuts or almonds can be good substitutes. If you’re nut-free, consider using pumpkin seeds for a similar texture.
Corn Syrup: This adds sweetness and helps achieve that sticky texture. If you don’t have it, you can use honey or agave syrup instead, although it will slightly change the flavor.
How Can I Ensure My Dough Rises Perfectly?
A successful rise is crucial for fluffy sticky buns! Here are some tips to make sure your dough rises beautifully:
- Make sure your yeast is fresh. If it doesn’t foam when mixed with warm milk, it’s no longer active.
- Always use warm but not hot liquid (about 110°F) to activate the yeast without killing it.
- Place your dough in a warm, draft-free area for rising. An oven with the light on can be a great spot!
- Don’t rush the process. Allow the dough to double in size; it usually takes about 1 to 1.5 hours.
These simple adjustments can make a huge difference in your baking success! Enjoy making your sticky buns!
Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 4 cups all-purpose flour, plus more if needed
- 1 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Caramel Pecan Topping:
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/3 cup light corn syrup or honey
- 1/2 tsp salt
- 2 cups pecans, roughly chopped
How Much Time Will You Need?
This delicious recipe will take about 2-3 hours in total. You’ll need about 1.5 hours for the first dough rise, 45 minutes for the second rise, and 30-35 minutes for baking. It’s worth the wait for these mouthwatering buns!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by warming the milk to about 110°F. In a small bowl, sprinkle the yeast over the warm milk and allow it to sit for about 5-10 minutes until it’s foamy. In a larger bowl, mix together the yeast mixture, sugar, melted butter, eggs, and vanilla until combined. Gradually add the flour and salt, mixing until a dough forms. Knead the dough (either by hand or with a mixer) for 8-10 minutes until it’s smooth. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled, which should take 1 to 1.5 hours.
2. Prepare the Caramel Pecan Topping:
While the dough rises, prepare the caramel topping. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup (or honey), and salt, then bring the mixture to a boil, stirring constantly. Cook for another 1-2 minutes until it thickens. Remove from heat and stir in the pecans, then pour this caramel mixture into a greased 9×13-inch baking pan. Set aside.
3. Prepare the Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. This will be your delicious cinnamon filling!
4. Assemble the Buns:
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle about 18×12 inches. Spread the cinnamon filling mixture evenly over the surface of the dough. Starting from a long edge, roll the dough tightly into a log and cut it into 12 equal pieces. Place these rolls cut-side down onto the caramel pecan mixture in the prepared pan, leaving space between each one.
5. Second Rise:
Cover the pan loosely with plastic wrap or a towel. Let the buns rise until they are puffy and almost doubled in size, which should take about 45 minutes to 1 hour.
6. Bake:
Preheat your oven to 350°F (175°C). Then, bake the buns for 30-35 minutes or until they are golden brown and cooked through. You can smell them baking; they’ll be delicious!
7. Cool and Serve:
Once baked, remove the buns from the oven and let them sit for about 5-10 minutes. Carefully invert the pan onto a serving platter so the caramel pecan topping is on top. Serve the buns warm and enjoy every sticky, sweet bite!
These rich, gooey caramel and pecan sticky buns are a real treat for any breakfast or dessert occasion. Enjoy! 🥐🌟
Can I Use Different Nuts in This Recipe?
Absolutely! While pecans are traditional, you can substitute them with walnuts, almonds, or even seed options like pumpkin seeds for a nut-free version. Just keep in mind that the flavor will vary slightly with different nuts.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be due to inactive yeast. Make sure your yeast is fresh and check the temperature of the milk; it needs to be warm (about 110°F). If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate effectively. Try letting it rise in a warm, draft-free area.
How Should I Store Leftovers?
Store any leftover sticky buns in an airtight container at room temperature for up to 2 days. You can also refrigerate them for longer storage but be sure to warm them up before serving for that delicious gooey texture!
Can I Make the Dough the Night Before?
Definitely! You can make the dough ahead of time. After kneading, let it rise for about 1 hour, then punch it down, cover it, and refrigerate it overnight. The next morning, let it come to room temperature before continuing with the recipe. This can enhance the flavor, too!
